It’s been a while since I’ve actually baked something for this blog… I guess that’s what happens when you bake at work all the time! Honestly, I’d say the worst part of working in product development is that everything I do make is confidential (such a bummer, I know). With the holidays coming up, in my house we’ve been preparing goody bags to give to friends, family & most importantly coworkers. That brings me to today’s food science recipe, which comes to us from the Sobey’s Holiday 2011 Inspire magazine (although we switched out the macadamia nuts for more green… pepitas!). The science part comes into play when you start to think about all of the different things you can make with just sugar & water! From rock candy, to taffy, to fudge and syrups. The difference between them is the sugar concentration, cooking temperature and how much it has been stirred (plus a couple other key variables). If you have ever made fudge before (which I have not) you probably know how HARD it is! or fudgey? I mean, it sounds hard… apparently there is a lot of stirring. But don’t worry! There’s a lot less stirring going on in this recipe, so click continue reading and try it out!
Posted in Food For Thought, Product Development
Tags: Baking, Brittle, Corn Syrup, food, Gifts, Holidays, Nuts, Pistashio, product development, Recipes, Seeds, Sugar
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Why can’t I make muffins with tops!?
Anyone out there know? Theoretically I imagine its because I over-mix them and maybe don’t put enough batter into the cups…. But that’s just a guess.
I know I’ve been a little MIA, but maybe deciding to start a blog right before I go away on holidays wasn’t the best idea…. But hey, who knows, maybe if I didn’t start it then it would have never actually happened!
So in more recent news, I’ve been a tad bit bored at work. By a “tad” I mean I die a little inside every day. Since my food science, product developer talents aren’t being used to their fullest I decided to recently put them to use! I developed a tasty new treat for one of my favorite friends… my dog.